Catch Limits Have New Englanders Testing New Recipes, and Names, for 'Trash Fish'

BOSTON—Scott Segal considers himself an adventurous eater committed to seafood from local sources. But even he got a little squeamish about the Cape Cod Blood Cockle on his plate at Area Four, a Cambridge, Mass., restaurant.

A local clam that is typically banished from New England menus because, true to its name, it is filled with blood-red goop, the cockle was coated with a spicy rub and served as part of a "Trash Fish"...